Campfire Foil Packet Esquites (Chili-Lime Street Corn Cups)
Cut fresh corn off the cob, toss it with butter, chili powder, smoked paprika and jalapeño, and seal it in two double-layer foil packets. Cook the packets on medium coals for 12 to 15 minutes, flipping once. Stir in mayo, lime, cotija and cilantro, then scoop with chips. Start to finish takes about 30 minutes.
Esquites is street corn in a cup. You get all the smoky, tangy, creamy flavor of corn on the cob, minus the mess. Cutting the kernels off first means they steam fast in foil and soak up the butter and spices.
This is a great snack to hand around while dinner cooks. One bowl, two packets, and a bag of chips is all it takes. The kernels come out hot and tender, and the lime and cotija wake it up at the end.
Campfire Foil Packet Esquites (Chili-Lime Street Corn Cups)
- Prep
- 15 min
- Cook
- 15 min
- Serves
- 6
- Difficulty
- Easy
- Heat
- Medium coals
- Pack weight
- 4 lb
- Campfire
- Camp stove
- Backpacking
- Cooler optional
- One burner
- Low water
- One-pan cleanup
- Prep ahead
Ingredients
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